310 EXPERIMENT STATION EECORD. 



fiber are satisfactory standard values for judging of the quality of ground pep- 

 per. The idea that the perisperm of the unripe black pepper has a higher con- 

 tent of crude fiber than the ripe white peppercorn is, according to the author, 

 erroneous. The best method for the detection of the addition of hulls, in his 

 judgment, is the determination of the crude fil)er content. 



A new pepper adulterant, X. Petkoff {Zlschr. Offcntl. Chcm., IJf {J908), No. 

 7, p. 133). — The autlior found that powdered graphite was used for coloring 

 black pepper. It was apparently mixed with some sort of gum solution. The 

 ash content of such peppers was high, ranging from 12 to 12.6 per cent. The 

 alkalinity, on the other hand, was about normal, ranging from 50 to 51 per cent. 

 Lead in cream of tartar, tartaric acid, and citric acid, R, R. Tatlock and 

 R. T. Thomson (Annlysf, 33 (1908), No. 386, pp. 173-178).— The authors state 

 that in their experience the average amount of lead found in cream of tartar 

 has been 0.005 per cent, in tartaric acid 0.0005 to 0.012 per cent, and practically 

 the same amount in citric acid. The paper, which is followed by a discussion, 

 also takes up the question of analytical methods. 



The copper content of cocoa shells, E. Tisza (Schiceiz. Wchnschr. Chem. u. 

 Pharm., 45 {1907), p. 526; ahs. in Hyg. ZentU., 4 (1908), No. 1, p. 16).— 

 Copper was determined by the electrolytic method, the highest amount found 

 being 0.01 i)er cent. In half the samples no copper was found and the author 

 believes that when it occurs in minute quantities it is naturally present. 



The detection of cocoa shell in cocoa goods, G. Devin and H. Strunk 

 (ApotJi. Zig., 23 {1908), No. 33, p. 302). — The authors discuss their analyses 

 with reference to the detection of cocoa shell and conclude that removing 

 the hexoses before determining the pentosans is to be recommended. The addi- 

 tion of 10 per cent cocoa shell can be detected by determining the amount of 

 silicic acid in the ash. 



The chemical standardization of foods and drinks, with special reference 

 to cider and perry, H. E. Durham {Jour. Roy. Inst. Pub. Health, 16 {1908), 

 No. 5, pp. 287-295). — French and German laws are discussed with special refer- 

 ence to cider and i)erry in Great Britain, and analytical work is reported which 

 has to do with the amount of alcohol, ash, and other constituents, and the 

 relation of these constituents to standards. 



The legislation of different countries regarding the sulphuring of wine, 

 H. Mastbaum {Chcm. Ztg., 33 {1908), No. 3.',, pp. J,27, .J28).— A summary of 

 legal data. 



The detection of formic acid in foods, A. G. Woodman and A. L. Bxjrwell 

 {Tcchnol. Quart., 21 {1908), No. 1, pp. 1-3). — In the method outlined the 

 formic acid is converted into calcium formate, which is subjected to dry dis- 

 tillation and treated with standard fuchsin-aldehyde, the resulting color being 

 compared with a standard color. From their own experience, which is briefly 

 summarized, the authors consider that the method is very delicate. 



The quantitative estimation of rice hulls in feeding stuffs, F. Schroder 

 {Arh. K. asndhtsamt., 28 {1908), p. 213; ahs. in Chem. Ztg., 32 {1908), No. 30, 

 Repcrt.. p. 200). — The presence of rice hulls, according to the author, may be 

 detected with a microscope. The method for estimating the quantity present 

 depends upon the proportion of silicic acid and the ratio of this material in the 

 feeding stuffs to the amount normally present in rice hulls. 



Regarding the methods of investigations of butter and other fats, 

 Grimmer {Milch Ztg., 37 {1908), Xos. 11, pp. 121-132; 12, pp. 133-l-','i; 13, PP- 

 487, 488). — By the use of the method of Wijsman and Reijst in examination of 

 and chemical con.stants of butter commonly considered are summarizetl. 



